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Yukhoe |
This Korean version of steak tartare was originally made
with horse meat and more recently with beef. For best results the meat needs to
be absolutely as fresh as possible. At Hunter Gather Cook this dish is made
with venison fillet within a couple of hours of it coming off the deer so we
have the perfect opportunity to make the finest of dishes.
Forage:
10 Wild Garlic Leaves
1 Bunch of Three Cornered Leek
16 Edible Wild Flowers to Garnish ( Dog Violet, Wild
Garlic Flowers, Three Cornered Leek, Primrose, Cuckoo Flower)
4 Sorrel Leaves
Ingredients:
1 pound / 450g Venison Fillet
2 Pears
4 small egg yolks or 4 quails eggs
2 tablespoon pine nuts
Seasoning Mixture:
4 tablespoon soy sauce
1 tablespoon clear honey
3 teaspoon toasted sesame seeds
2 tablespoon sesame oil
1/2 teaspoon freshly-ground black pepper
1 tsp chilli powder
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Wild mies en plas |
Firstly the Venison Fillet should be put in the freeze for
1 ½ to 2 hours, this hardens it up slightly making cutting it thinly a lot
easier.
For the seasoning mixture add the soy, honey, sesame oil,
sesame seed, pepper and chilli powder to a bowl. Next very finely chop the Wild
Garlic and Three Cornered Leek and add to the bowl. Stir well to combine and
set to one side.
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Yukhoe seasoning mixture |
Fill another bowl with a cup of water and add a teaspoon
of salt to it. This will keep your pears from browning whilst preparing the
rest of the dish. Peel and julien the pear cutting it into matchstick sized
pieces and place in the bowl of salted water until ready to plate up.
Take the partially frozen venison fillet and slice it in
the same way as the pears. You want lots of tiny matchsticks of venison. Add the
sliced venison to the seasoning mixture and stir well.
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Making sure the venison fillet is free of any fat and sinue |
To plate up make a bed of the pear sticks, take a serving
of the venison and seasoning and place on top of the pears making a small
indent in the top of the venison. Carefully place the egg yolk on top of the
venison. If using a quails egg the top should be cut off and the egg put in the
same place ready to be poured over when served.
Garnish around the stack with whatever edible wild flowers
you have found, the sorrel and serve!
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Yukhoe - The finished article |